FAMILY AND CONSUMER SCIENCE

 

The mission of the Family and Consumer Science education program is to empower people to effectively manage emerging life issues by applying skills, analyzing options, and strengthening interpersonal competencies through an interrelated curriculum.  Participation in the program enables students to develop skills to manage their own personal, family and career lives and develop insights into the interaction within families and the relationship of work and family.  Family and Consumer Sciences education applies academic learning to hands-on application.

                                                                                                                                   

Clothing Services I & II                          Grade(s) 10, 11, 12                          1 Credit

Level:  2                                      Length of Course:  Full Year

Description:  For advanced sewers to use and improve on basic sewing techniques.  In  this course we will set up and operate a repair and alteration shop to be used by faculty and staff.  To learn how to do simple alteration and repairs-(Ex. Replace zippers, shorten or lengthen hems, etc.)

Assessment Methods:  25% tests, 50% garment construction and techniques, 25% class written work (vocabulary and other written assignments)

                                                                                                                                                                               

Fabrics & Fashion                          Grade(s) 9, 10, 11, 12                                     1Credit

Level:  3                                    Length of Course:  Full Year

Description:  An introduction and intermediary course for students wanting to learn to sew.  Fashion for today and other historical eras are covered.  Students learn to identify parts of a garment.  Students learn to operate and run a sewing machine correctly.  Students will learn the techniques of sewing notions, different fabrics, and basic sewing techniques for the construction of a garment.  Students learn to read a guide sheet and information on a pattern envelope.

Assessment Methods:  25% tests, 50% construction techniques and garment made, 25% of other written work (Ex. Vocabulary and definitions)

                                                                                                                                                                               

Culinary Arts I                                  Grade(s) 10, 11, 12                                  2 Credits

Level:  2                                    Length of Course:  Full Year

Prerequisite:  Foods I Class

Description:  Food service management class to gain knowledge, understanding and skills necessary to be employed in the Food Service Industry.  The students plan, prepare, and serve nutritious meals in the “Kitchen Konnection” restaurant.

Assessment methods:  Written assignments, lab work, performance in the “Kitchen Konnection” restaurant tests and exams.

Class meets for two periods a day.

                                                                                                                                   

Culinary Arts II                               Grade(s) 11, 12                                            2 Credits

Level:  2                                  Length of Course:  Full Year

Prerequisite:  Foods I & Culinary Arts I

Description: Advance in-depth study of Food Service.  This is an independent study with written assignments and reports on different foods, cultures and ethnic groups.  We will research food service careers. Book:  Culinary Essentials from Johnson & Wales University. The students plan, prepare, and serve nutritious meals in the Kitchen Konnection Restaurant.

                                                                                                                                   

Culinary Arts III                                       Grade 12                                             2 Credits

Level:  1                                         Length of Course:  Full Year

Prerequisite:  Culinary Arts II

Description:  In-depth study of Culinary Arts continuing with the book from Johnson & Wales University “Culinary Essentials)  The students plan, prepare, and serve nutritious meals in the Kitchen Konnection Restaurant.

Assessment Methods:  Written Assignments Food Lab Working in the “Kitchen Konnection” Restaurant.

Class meets for two periods every day.

                                                                                                                                   

Foods                                     Grade(s) 9, 10, 11, 12                                1 Credit

Level:  3                                 Length of Course:  Full Year

Description:  Nutrition and Food – Technology to demonstrate skills in planning, preparing and serving a quality product and to be able to identify and follow safety and sanitary methods.

Assessment Methods:  Written assignments, lab work, the “Kitchen Konnection Restaurant” performance, test exams.

                                                                                                                                                                               

Housing Design                               Grade(s) 9, 10, 11, 12                           1 Credit

Level:  3                                           Length of Course:  Full Year

Prerequisite:  None

Description:  Students will make simple projects for decorating the home (ex. simple curtains, pillows, placemats and napkins, etc.)  The class also includes learning about keeping a budget, living expenses, renting vs. owning, how to read floor plans and to make floor plans.  Students will design and make their own floor plan using the classroom computer and visual aids.  Students will plan & design how they would decorate the floor plan house including color schemes, window treatments, furniture, floors, walls, kitchen, baths, etc.

Assessment Methods:  25% projects (Ex. Floor plans, types of houses) 25% written work, 25% class participation.

                                                                                                                                   

Parenting                                Grade(s) 9,10,11,12                           1 Credit

Level: 3

Prerequisite:  None

Description:  Although students who have children are strongly encouraged to enroll, any student who anticipates being a parent or teaching young children are encouraged to elect this course.  The information covered includes family life, preparation for parenthood, and child development through four years of age.  Emphasis is placed on the daily activity of young parents within various community and family settings.  In addition, there is instruction on topics as introduced by the students themselves, ranging from pregnancy prevention to independent living.  Community resource people are part of the schedule each marking period.  Attention will be given to developing the student’s ability to relate to appropriate resource personnel and each other.  In accordance with New Haven Board of Education policy, homework will be assigned daily, the writing process utilized and the improvement of reading skills stresses.

Assessment Methods:  30% daily assessment by student and teacher, 10% attendance and participation, 10% homework, 25% quizzes and test, 25% class projects.